How To Make Bubur Delima

How To Make Bubur Delima
for : 5 portion
1 portion : 362 calorie

fat : 2,2 gr

ingredient/material
pomegranate seeds :
-200 gr yam to peel, wash and cut into small dice
-25 gr sugar
-1/2 teaspoon salt
-300 ml water
-200 gr tapioca flour
-rose red dye taste

porridge :
-750 ml water
-200 gr sugar
-1/2 teaspoon salt
-2 pandan leaves, conclude

coconut milk sauce :
-200 ml thick coconut milk
-1/2 teaspoon salt
-2 pandan leaves, conclude
-1 tablespoon sugar
-1/2 teaspoon cornstarch, dissolved in a little water

How To Make :
1.  pomegranate seeds :
300 ml of boiled water with sugar and salt until boiling.enter the yam slices, cook for about 15 minutes. lift and drain. give a red dye and averaged, roll over tapioca flour until blended. set aside.

2. Porridge:  
boil 750 ml of water, 200 gr sugar, pandan leaf, and salt to the boil.

3. pomegranate seeds enter gradually into the boiling sugar water. boiled until cooked and sauce has thickened sugar

4.coconut milk sauce: boiled coconut milk, sugar, salt, and pandan leaves to a boil, stirring frequently so as not to break the coconut milk. pour the cornstarch solution, stir and cook until slightly thickened coconut milk breaks. lift

5.prepare a serving bowl, pour the pomegranate pulp and give coconut milk sauce on it

6.serve while warm